Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee's Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and also because they are glazed with honey flavoured syrup. Found the recipe in Cucumber Town, looked awesome & after making it, tastes as good as it looks. However as we did not have cream cheese we substituted it with Mozzarella cheese and fennel seeds instead of Black sesame seeds....Flag post
Recipes similar to Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee's Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and also because they are glazed with honey flavoured syrup. Foun
I had this pack of flax seed to use and I was also looking out for some healthy drinks for pregnant women. All I had was few bananas and luckily some yogurt so I made this smoothie. it tasted like Sharjah shake said a friend and her four year old who hates yogurt had half of this. With the summers at our doorstep I guess it's smoothie time :)
This extraordinarily soft and fluffy pancake is courtesy the domestic goddess Nigella Lawson which I have tweaked conveniently. I used blueberry preserve to get the flavour because of the unavailability of the real fruit in my part of the world. For for all of you who have access to blueberries, this pancake should taste 10 times nicer!
Agnolotti are Piemontese stuffed pasta shapes, that come in many different varieties, some filled with cheese, others meat. The name Agnolotti is said to be derived from Angelot, the name of the pasta maker who is said to have invented the shape. They are, traditionaly square and small, about 3/4 of an inch to an inch on a side and are made using very thin sheets of pasta, but they can be made using the pinch method (below) to make a variation known as Agnolotti al Plin (Plin is Piemotese dialect for Pinch, as in between the thumb and fore finger) . They were traditionally made from cooked meat, in other words, leftovers, when times were hard. I make them with a light, fresh mix of ricotta, lemon and herbs which makes an amazing flavourful summer pasta dish.
Believe me,this is sinfully delicious and don't blame me if you get tempted for a second slice !!! I had to make some changes in the original recipe by varying the quantity of few ingredients used, lest they'd make the slices too sour and unpalatable even though they are supposed to be lemony !..As well to make the procedure easier I tried out a few steps in a different way.This change avoided the need for more utensils and bowls too. To preserve the flavour of all types of sweets make it a point that you store them in odourfree containers that are kept solely for such goodies.. Do not use these containers for storing any savoury snacks or other preparations.I'd suggest Tupperware containers.
During winter time there is hardly any fruit in season but what many people always have in the house is the classic apple. I think apples are the best fruit for cake making. They are so versatile and delicious and can be used in many types of cakes and also in savoury dishes too. Over the last weekend I had some friends around and I wanted a cake to go with our afternoon tea. This tart went down very well: simple and light. I added a handful of sliced almonds to the topping which gave it a crunchy bite + it added to the flavour too. You know that in order to make a good shortcrust pastry you need to work your ingredients very quickly to avoid overheating the pastry. And to do so it will help to mix up the ingredients with a fork first and to use your hands only in the end to combine them together and turn them into a ball.
A scone is a single-serving cake or quick bread . They are usually made of wheat , barley or oatmeal with baking powder as a leavening agent and are baked on sheet pans . They are often lightly sweetened and are occasionally glazed . The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns , which are made with yeast . A scone is in some senses a type of pastry since it is made with essentially the same ingredients as shortcrust, though with different proportions of fat to flour. (WiKi) It is originated from United Kingdom.
Savji (or Saoji) food has cult following in many parts of Maharashtra and Karnataka, India. Saoji food is known for its hot and spicy flavor. There were many 'Saoji bhojanalaya' in Nagpur which used to serve extremely hot and spicy non-veg preparations in my collage days. It used to be so hot that me and some of my friends had to request the cook to tone down the spices so that we can properly enjoy the meal.
Mum's bday was a couple of months ago, and she had come over to Bangalore for my brother's wedding shopping, and of course in that hungama, I hurriedly baked a cake and got it covered with fondant and did some flowers with the leftover fondant (no gumpaste - hint hint). I baked a cake officially by me after years, I mean everytime its her birthday either we weren't around or it would be a quick visit to where she would be which is either Cochin or Kuwait and there would be no window of opportunity to even contemplate baking. But this time the timing was perfect the situation was even more prefect So yours truly got it done.... - a super easy cake which is fluffy and light!
It was Christmas time and I always wanted to make the cute Gingerbread man. We always see them as a part of Christmas decorations,feast and snaps. They look so cute and you can almost imagine how they would taste. I infact wanted to taste them before making them to know eventually how they are supposed to taste after baking :-) But then getting them in India is a task. So I thought let me bake them and see how they turn out! I was a bit skeptical about making them because all the recipes that I saw was complicated. Molasses,and that and this.. I mean we do get jaggery but then the recipes said you have to melt them and purify and what not! And then I found this recipe,very few ingredients and the snaps looked good too,tried it and they made the beautiful combination of little crunchy little soft and flavoured Gingerbread man! Do try it friends.
This is a British classic and I adapted Jamie Oliverâs Shepherd Pie recipe. Well he wouldn't believe the number of changes I made to his recipe to suit my Indian palate. The âYou Will Needâ list may look endless but trust me this is the easiest pie of all. I have just thrown in all my favourite veggies and chicken in the pie and added a little more spice to suite my palate. Like many first timers, I had my doubts on this recipe too that it may turn out too bland for my Indian taste buds. But the mixed veggies were perfect and the mashed potato was unbelievably soft and creamy when it came out of the oven. This was an instant hit at out dinner table. So Get creative, throw in your favourite veggies and meat and I promise you will love it just like we did.
Some recipes are very close to one's heart for the memory they evoke. Such is this one.